I've offered tips on how to make a Brisket, but had only do one myself to date. Today I decided to change that. Got a nice 13 1/2 lb Full Packer at Wal-mart a while back. On sale for $18.00. Couldn't pass it up.
Since I have a GOSM vertical, I have to cut the Packer in two. Instead of professionally separating the Point and Flat, Chef Jimmy told me to just cut them in two, straight across the middle. Trim some of the excess fat, but leave more than I was use to. Marinaded it over night in Hickory Allegro.
Used Jeff's Rub along with some Montreal Steak Seasonings. Here is the Point and Flat
Since the Flat is thinner than the Point, I started the Point at 8:15 AM and put the Flat on at 10 AM. Hopes were they might come off around the same time.
Also did up a sweet onion to go with the meat. The longer you smoke these the better.
My first Brisket had got done too soon. Only took around 7 hour or so. It was still good, but I wanted better. Keep the heat lower this time, between 210º and 225º.
I was using a mixture of Pecan and Oak for this smoke. Brisket is looking good.
Around 3 PM, I finally reached 160º internal. Time for the wrap.
Poured a little beef broth and some BBQ sauce down the center.
The Flat managed 160º internal after One Hour more.
What surprised me was that I had timed the placement on the smoker, of each section perfectly. Both pieces reach 190º internal at 5:45 PM
We decided on the flat after a 1 hour rest in a cooler. Figured to pull the Point a little later during Half Time. Man, look at that juice.
We reserved the broth and dripping from the foil. I was going to do some Sammies, but they can come later.
We had also put a drip pan underneath the Brisket and placed some New Potatoes in it. Man, those things were nasty good.
Later on, after the game, I pulled the Point. Wow, great game, great meal and GREAT Brisket. Next time we will try some more goodies in the drip pan.
So all in all, it took the Point 9 1/2 hours (figured it was in the 8 1/2 lb range) and the Flat (around 5 lbs) 7 hours 45 minutes. Overall I was very pleased with the results. Thanks again Jimmy.
Since I have a GOSM vertical, I have to cut the Packer in two. Instead of professionally separating the Point and Flat, Chef Jimmy told me to just cut them in two, straight across the middle. Trim some of the excess fat, but leave more than I was use to. Marinaded it over night in Hickory Allegro.
Used Jeff's Rub along with some Montreal Steak Seasonings. Here is the Point and Flat
Since the Flat is thinner than the Point, I started the Point at 8:15 AM and put the Flat on at 10 AM. Hopes were they might come off around the same time.
Also did up a sweet onion to go with the meat. The longer you smoke these the better.
My first Brisket had got done too soon. Only took around 7 hour or so. It was still good, but I wanted better. Keep the heat lower this time, between 210º and 225º.
I was using a mixture of Pecan and Oak for this smoke. Brisket is looking good.
Around 3 PM, I finally reached 160º internal. Time for the wrap.
Poured a little beef broth and some BBQ sauce down the center.
The Flat managed 160º internal after One Hour more.
What surprised me was that I had timed the placement on the smoker, of each section perfectly. Both pieces reach 190º internal at 5:45 PM
We decided on the flat after a 1 hour rest in a cooler. Figured to pull the Point a little later during Half Time. Man, look at that juice.
We reserved the broth and dripping from the foil. I was going to do some Sammies, but they can come later.
We had also put a drip pan underneath the Brisket and placed some New Potatoes in it. Man, those things were nasty good.
Later on, after the game, I pulled the Point. Wow, great game, great meal and GREAT Brisket. Next time we will try some more goodies in the drip pan.
So all in all, it took the Point 9 1/2 hours (figured it was in the 8 1/2 lb range) and the Flat (around 5 lbs) 7 hours 45 minutes. Overall I was very pleased with the results. Thanks again Jimmy.
